Take a slice of boiled ham, mince it as small as possible, and mix it with a dozen eggs beaten with a little veal gravy; fry it (keeping it of an equal thickness) in the usual manner.
Cut a pound of the lean of cold boiled ham or tongue, and pound it in a mortar with a quarter of a pound of the fat, or with fresh butter (in the proportion of about two ounces to a pound), till it is a fine paste (some season it by degrees with a little pounded mace or allspice): put it close down in pots for that purpose, and cover it with clarified butter, a quarter of an inch thick; let it stand one night in a cool place. Send it up in the pot, or cut out in thin slices.
Take a fine Westphalia or Bayonne ham, pare and trim it of as round a form as possible, take off the end bone, and remove the rind from the knuckle; then lay the ham on a gridiron over the fire, till you can take it up with ease; soak it, if necessary, and put it in a pan, with slices of carrots and onions, thyme, bay-leaf, and coriander; pour a bottle of Madeira upon it, cover it with a clean cloth, and close the pan as tight as possible, and let it remain twenty-four hours; then wrap the ham in very thick paper, fasten it with paste, so that it may be completely enclosed, tie it on a spit, and put it to roast for three hours; then make a small hole in the paper, and pour in, by means of a funnel, the Madeira wine, paste paper over the hole, and let it roast another hour. When done, take oft the paper carefully, so that none of the gravy may escape, mix it with some reduced espagnole, glaze the ham, and serve it.
Cut some crumb of bread into thin slices; then take an equal number of thin slices of ham, beat them well with a rolling pin, and then soak them in warm water for about two hours; take them out, dry them well, and put them into a saucepan with a little bacon, a slice of veal, and half a glass of stock; let them boil far half an hour, and then add half a glass of veal blond. Fry your bread to a nice color in some lard; lay it on a dish, and on each piece lay a slice of the ham; pour the sauce over them. Take particular care to cut the ham as nearly as possible the size and shape of the bread.
Soak the ham in lukewarm water for twelve hours, drain it, and scrape the rind; put it into a stewpan with some slices of fat bacon round the sides, four quarts of weak stock, a good deal of parsley, a bunch of sweet herbs, six large onions, four carrots, a little allspice and pepper, a pint of Madeira, and one of Port wine. Cover the ham with slices of fat bacon, and put over it a sheet of white paper; stew it eight hours, or ten if it be a very large ham. Before serving, take off the rind, strain the sauce, skim it well, and boil it till reduced to a glaze, and pour it round the ham, or serve it with any other sauce that may be preferred.
Soak in water for two hours a Bayonne, or any other fine ham, boil it for two hours, trim it quickly, and then put it into a stewpan, with thin slices of veal at the bottom; add some carrots and parsley, and season with spices. Pour over the ham a pint of rich stock and a bottle of Madeira; let it boil for two hours, strain and skim the fat off the sauce, which, with the ham, must be served quite hot.